One-Pot Vegan Lasagna Soup
This soup takes everything you love about a classic lasagna, the rich tomato sauce, tender pasta, and creamy ricotta, and turns it into a quick, one-pot meal that comes together in about 35 minutes. It is the kind of dinner you make when you want something deeply comforting without spending an hour layering noodles and a second hour scrubbing pans.
Every spoonful tastes like a deconstructed lasagna, with broken noodles swimming in a garlicky, herb-flecked tomato broth and a cloud of tangy, protein-packed tofu ricotta melting in at the last second.
Why This Soup Works
The tomato base gets a long, slow-simmer flavor from just a few minutes of bubbling with crushed garlic and dried herbs before the pasta goes in. That step alone makes the small pot of broth taste like it took all afternoon.
Then there is the ricotta. You whip it up in a bowl while the pasta cooks, and it lands on each bowl right before serving. The contrast between the hot soup and the cold, creamy dollop is the whole point. No one misses the cheese.
Ingredients
- 1 tbsp olive oil: for sautéing, but any neutral oil works
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Pinch of red pepper flakes: optional, just enough warmth to notice
- 2 tbsp tomato paste: adds depth, do not skip it
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth: low-sodium gives you control over salt
- 1 cup water
- 8 oz lasagna noodles, broken into 2-inch pieces: any flat noodle works here, see the substitution section below
- Salt and black pepper, to taste
- 2 cups baby spinach
For the Tofu Ricotta
- 1 block (14 to 16 oz) firm tofu, drained and pressed dry: extra-firm also works but will be a touch drier
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice: fresh, not bottled
- 1 tsp salt
- 1/4 tsp garlic powder
- 2 tbsp olive oil: helps mimic the richness of dairy ricotta
Variations / Substitutions
- No lasagna noodles?: Use any sturdy flat pasta like mafaldine, campanelle, or even broken pappardelle. Just avoid thin egg noodles that would turn mushy.
- Gluten-free pasta: Works well, but start checking for doneness a couple minutes earlier because gluten-free shapes can overcook quickly.
- Nut-free ricotta: The tofu version here is already nut-free. For a cashew-free option that is still rich, blend the tofu with 2 tbsp tahini in place of the olive oil.
- Add more vegetables: Stir in a handful of chopped kale or a cup of sliced mushrooms with the onions. They cook down and blend right in.
- Protein boost: Toss in a can of drained, rinsed lentils when you add the broth. They make the soup even heartier.
This soup pairs beautifully with a side of garlic bread if you want something crunchy. For another cozy vegan dinner, my Lentil Shepherd’s Pie hits the same warm, savory notes.
How to Make One-Pot Vegan Lasagna Soup
Step 1: Sauté the Aromatics
Heat the 1 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Once the oil shimmers, add the diced onion and cook, stirring now and then, for about 4 minutes, until the edges turn soft and translucent. The onion should not brown, just soften.
Add the minced garlic, 1 tsp oregano, 1/2 tsp basil, and a pinch of red pepper flakes if using. Cook for 1 more minute, stirring constantly so the garlic does not burn. The whole kitchen will smell like a slow-simmered Sunday sauce.
Step 2: Simmer the Broth
Stir in the 2 tbsp tomato paste and let it sizzle against the bottom of the pot for about 30 seconds to concentrate its sweetness. Pour in the crushed tomatoes, the 4 cups of vegetable broth, and the 1 cup of water.
Bring the liquid to a boil over high heat, then reduce the heat to a gentle simmer. Let it bubble for 5 minutes with the lid slightly ajar. This short simmer blends the herbs and garlic into a deep tomato flavor no quick soup has a right to have.
Step 3: Cook the Pasta
Add the broken lasagna noodles to the simmering broth. Stir well so the pieces separate, then cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a little bite.
The starch from the noodles will thicken the soup slightly, which is exactly what you want. If the pot seems too thick before the pasta finishes, splash in a little more water.
Step 4: Wilt the Greens
Drop the 2 cups of baby spinach into the pot and stir until it just wilts, about 2 minutes. Take the pot off the heat, then taste and season with salt and black pepper. The broth should be robust and salty enough to stand up to the ricotta.
While the soup finishes, make the ricotta.
Step 5: Dollop the Ricotta and Serve
Crumble the pressed tofu into a medium bowl. Add the 2 tbsp nutritional yeast, 2 tbsp lemon juice, 1 tsp salt, 1/4 tsp garlic powder, and 2 tbsp olive oil. Mix with a fork until the mixture looks like coarse, crumbly ricotta. Taste it: it should be bright, salty, and a little tangy.
Ladle the hot soup into bowls and crown each one with a generous spoonful of the ricotta. Drizzle a tiny bit of olive oil over the top and scatter a few fresh basil leaves if you have them. Eat right away, while the ricotta holds its shape and the pasta is still hot.
Tips for the Best Vegan Lasagna Soup
- Let the ricotta sit on the counter for 5 minutes after mixing so the flavors settle. It tastes better at room temperature than straight from the fridge.
- Press the tofu with paper towels or a clean kitchen towel for even just 5 minutes. Getting rid of excess water makes the ricotta fluffier and less watery on the soup.
- If you are feeding someone who is skeptical of tofu, blend the ricotta ingredients in a food processor until almost smooth. The texture becomes close to a whipped dairy ricotta.
- Leftover soup will thicken overnight, so save it with the noodles already in the pot. Just add a splash of broth when reheating to loosen it back up.
Storing Leftovers
- Refrigerate: Store the soup and the ricotta separately in airtight containers. The soup keeps well for up to 4 days. The ricotta stays fresh for up to 3 days.
- Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring in a little broth or water until it is the consistency you like. Add a fresh dollop of cold ricotta after ladling.
Frequently Asked Questions
Can I freeze this soup?
You can, but the pasta will soften further. For the best texture, freeze the soup base without the noodles and spinach, then cook fresh pasta directly in the thawed broth when you reheat it.
Is there a way to cut down the cook time even more?
Yes. Use no-boil lasagna noodles; they cook in the broth in about 6 to 7 minutes instead of 10 to 12.
What if I do not have nutritional yeast for the ricotta?
The nutritional yeast adds a savory, almost cheesy note, but you can leave it out. Add an extra 1/2 tsp of lemon juice and a pinch of onion powder to wake up the flavor.
Can I use a different green?
Yes. Chopped kale, Swiss chard, or even frozen spinach work well. If using frozen spinach, squeeze out the excess water before adding it to the soup.
One-Pot Vegan Lasagna Soup Recipe
Ingredients
Method
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the garlic, oregano, basil, and red pepper flakes and cook 1 minute more.
- Add the tomato paste and cook for 30 seconds. Pour in the crushed tomatoes, vegetable broth, and water. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Add the broken lasagna noodles and cook for 10 to 12 minutes, stirring occasionally, until tender.
- Stir in the baby spinach and cook for 2 minutes until wilted. Remove from heat and season with salt and pepper.
- Crumble the pressed tofu into a bowl. Mix in the nutritional yeast, lemon juice, 1 tsp salt, garlic powder, and 2 tbsp olive oil until it resembles ricotta. Ladle the soup into bowls, top with a dollop of the ricotta, and serve.
